Copper Carrots - cooking recipe

Ingredients

2 lb. carrots, cut in 1-inch lengths
1 whole onion, thinly sliced in rings
1 green pepper, sliced thinly crosswise
3/4 c. white vinegar
3/4 c. white sugar
1 tsp. each salt and pepper
1 c. tomato soup (undiluted)
1/4 c. salad oil
1 tsp. Worcestershire sauce

Preparation

Cook carrots until tender.
Drain and cool.
Layer vegetables.
Make marinade of remaining ingredients.
Heat just to boil.
Cool slightly; pour over vegies.
Cover and refrigerate 2 or 3 days.
Stir and serve.
Will keep for quite some time.